1/2 c Sunflower seeds
1/4 c Cashews; chopped
1/4 c Peanuts; unsalted
1 c Whole grain bread crumbs,
-dry
Egg replacer for 3 eggs
2 Garlic cloves; pressed
1 tb Tamari
1/4 ts Celery seed
1/2 ts Basil
4 c Tomato sauce or spaghetti
-sauce
Main-Dish Nut Balls Preparation..Place the sunflower seeds, cashews and peanuts in a blender and grind them. The size of the ground pieces is not very important, but make sure they are not too big. Place the ground nuts in a medium-sized bowl and add the bread crumbs, eggs, garlic, tamari, celery seed, and basil. Mix well and shape the mixture into walnut-sized balls. Place the tomato sauce in a large kettle and bring to a gentle simmer. Drop the balls into the sauce. Cover and let simemr for about 15 minutes. Serve with whole grain spaghetti and a big green salad. From the files of DEEANNE From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Ingredients for Miffs Spicy Pumpkin Soup Recipe
1 tb Olive oil
4 Shallots, chopped
2 Stalks celery, sliced
2 md Carrots, coarsely chopped
2 md Potatoes, diced
1 tb Ground coriander
2 ts Ground cumin
1/2 ts Ground cinnamon
1/4 ts Ground cloves
ds Nutmeg, ground
2 lb Pumpkin, peeled, seeded
-and coarsely chopped
5 c Vegetable stock
Plain yogurt
Cilantro leaves
Miffs Spicy Pumpkin Soup Preparation..Heat oil in 3-quart saucepan. Add shallots and celery and saute 5 minutes. Add carrots and potatoes and saute 5 minutes longer. Add coriander, cumin, cinnamon, cloves and nutmeg. Stir-fry 2 minutes. Add pumpkin and Vegetable Stock, bring to boil, cover and simmer gently 20 minutes, or until all vegetables are tender. Blend soup in food processor or blender until smooth. Return to pan, adjust seasonings to taste and heat through. Serve hot, garnished with swirl of yogurt and cilantro leaves. Makes 4 to 6 servings. Miff is Pickford’’s aunt, who served this soup at Guy Fawkes night celebrations every Nov. 5. It’’s also perfect for Halloween. Posted on GEnie’’s Food & Wine RT Jan 01, 1993 by C.SVITEK [cathy] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
Ingredients for Liz s Tomato Quiche Recipe
1/2 lb Gruyere cheese; shredded
1 9 unbaked pastry shell
3 Tomatoes; peeled; chopped
-and drained
3 tb Instant minced onion
3 tb Hot water
Salt; pepper
1 ts Dried basil; crushed
2 Eggs
3/4 c Milk
2 tb Grated Parmesan cheese
Liz s Tomato Quiche Preparation..Scatter Gruyere cheese over pastry shell. Spread layer of tomatoes over cheese. Add onion, which has been soaked in hot water until softened. Season to taste with salt and pepper and add basil. Beat eggs and milk together and pour over tomatoes. Sprinkle with Parmesan cheese. Bake at 350F 45 minutes, or until done. (C) 1992 The Los Angeles Times Posted to EAT-L Digest by LDGOSS
Ingredients for Mexican Bean and Rice Casserole Recipe
1 tb Oil
1 lg Onion; chopped
2 Celery stalks; chopped
1 Red bell pepper; diced
3 c Red kidney beans; cooked
Enough liquid from cooking
-the beans to make a puree
6 oz Tomato paste
1 ts Cumin
1 ts Chili powder
1 ts Basil
1/2 ts Oregano
pn Cayenne, if desired
3 tb Shoyu or tamari
1 c Arame; soaked (optional)
4 c Brown rice; cooked
1/2 c Parsley; chopped
3 lg Tomatoes, ripe; sliced
5 Garlic cloves; pressed
Mexican Bean and Rice Casserole Preparation..Heat the oil in a large skillet and saute th eonion, celery and red pepper till almost tender. Blend together the beans, a small amount of the liquid from cooking them (about 1/4 cup), the tomato paste, the spices, and the shoyu or tamari in a blender or food processor tomake a puree. Transfer the puree to a large bowl. Add the sauteed vegetables and the soaked arame (if desired) to the bean puree and mix well. In a separate bowl, mix the rice and parsley together. Oil a large, deep baking dish. Place half of the rice in the bottom of the dish. Spread half of the bean mixture over the rice, top it with half of the sliced tomatoes, and then distribute half of the pressed garlic over the tomatoes. Repeat the layers. Bake at 350 degrees for 45 minutes. Delicious with steamed artichokes and a big green salad. From the files of DEEANNE From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Ingredients for Live Vegetarian Curry Recipe
2 tb Oil
1/4 c Soy sauce
1 ts Curry Powder
1/4 ts Ginger
1/4 ts Cumin
3 tb Brewer s Yeast
2 c Water
1 md Onion — thinly sliced
1 c Cauliflower Flowerets
1 c Broccoli Flowerets
1 md Red Bell Pepper — cut into
Strips
1 md Green Bell Pepper — cut
Into strips
1 c Snow peas — diagonally
Sliced
1 c Squash, Butternut –
Julienned
3 c Couscous — uncooked
4 c Water — boiling
Live Vegetarian Curry Preparation..In a blender, combine oil, soy sauce, vegetable seasoning, spices, nutritional yeast and water. Blend until mixture becomes a smooth sauce. Mix together vegetables in a large bowl.Pour in sauce and allow vegetables to marinate for 3 hours. Place couscous in a bowl and add boiling water. Cover and set aside until water is absorbed, about 15 minutes. To serve: Spoon marinated vegetables over couscous. Serves 6. Variation: Substitute cooked bulgur wheat or brown rice for couscous. Recipe by Soul Vegetarian Restaurants in Chicago and Atlanta; printed in VT article celebrating World Vegetarian Day, Oct. 1 Per serving: 159 cal; 6 g prot; 4 g fat; 23 g carb; 0 chol; 696 mg sod; 6 g fiber; vegan Source: Vegetarian Times, October 1993/MM by DEEANNE Recipe By : From: Collin@halcyon.Com (William Collidate: Sat, 14 Jan 1995 13:28:04 ~0600 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Ingredients for Kasha Cabbage Rolls Recipe
6 md Cabbage leaves
2-1/2 c ;water
1/2 c Kasha; uncooked
1 c Onions; sliced
1/4 c Corn kernels, fresh
4 oz Tempeh
1/4 c Oil (sesame, safflower or
-canola)
1/4 c Sauerkraut
1/4 c Sauerkraut juice
1/2 ts Mustard, dry, or to taste
2 ts Kuzu
1 tb ;water, cold
Carrot, raw; grated, for
-garnish
Kasha Cabbage Rolls Preparation..Steam cabbage leaves until soft, but easy to handle. Reserve 2 cups cooking water. Rinse and drain kasha. Bring one cup of reserved cooking water to a boil. Add kasha and onion. Return to a boil, lower heat and simmer for 20 minutes, or until all water is absorbed. add corn the last three minutes of cooking. Slice tempeh into strips (2 x 1/4 approximately). Fry tempeh strips in hot oil for about one minute on each side. Mix kasha mixture with fried tempeh strips and sauerkraut. Place 1/3 cup of mixture in center of each cabbage leaf, fold in the leaf’’s edges and roll up to seal filling in. Place rolls seam side down in casserole dish and keep warm until ready to serve. Mix sauerkraut juice with mustard and remaining cup of reserved water and bring to a boil. Dissolve kuzu in cold water and stir into hot juice. Simmer mixture for 7 minutes, stirring constantly. Pour over cabbage rolls, garnish with grated carot and serve. Per serving: 426 cal; 19 g prot; 505 mg sod; 66 g carb; 13 g fat; 0 mg chol; 132 mg calcium From the files of DEEANNE From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gemini
Ingredients for Lentil Pie Recipe
1-1/2 c Lentils; uncooked
3 c ;water
1 tb Ooil
1 Celery stalk; chopped
1 md Onion; chopped
1 ts Thyme
1 ts Cinnamon
1/4 ts Cloves
3/4 c Brazil nuts; finely chopped
1/4 c Tamari
1/4 c Tomato paste
1 Double crust 9 whole wheat
-pie shell; unbaked
Lentil Pie Preparation..Wash the lentils and place them in a pan with the water. Cover and cook for about 40 minutes, or until the water is absorbed. Heat the oil in a skillet; add the celery, onion, thyme, cinnamon, and cloves. Saute until the celery is just barely tender. Add the cooked lentils to the celery-onion mixture; then add the remaining ingredients. Mix well. Spread the mixture into an unbaked pie shell. Cover with the top crust. Flute the edges and cut a hole into the top crust to allow steam to escape. Bake at 375 degrees for 40 minutes, or until the crust is golden brown. Serve with a steamed vegetable and a green salad. The lentil pie is also good with a sauce or some homemade relish. From the files of DEEANNE From Gemini’’s MASSIVE MealMaster collection at www.synapse.com/~gem
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